Method of manufacturing an aseptic soya bean curd

Details Method of manufacturing an aseptic soya bean curd Method of manufacturing an aseptic soya bean curd

1975-07-31

1976-12-28

Penland, R. B.

Food or edible material: processes, compositions, and products

Packaged or wrapped product

Three or more layered diverse packaging materials having at...

426407, 426412, 426656, 426106, 426127, A23L 300

Patent

active

040003264

ABSTRACT:
Packaged aseptic soya bean curd containing no bactericidal agents is manufactured by a method which comprises continuously sterilizing a soya bean juice by maintaining it at a temperature of 128.degree. to 150.degree. C for 1 to 6 seconds and cooling to room temperature; homogeneously mixing said sterilized soya bean juice with a sterilized coagulating agent-containing solution in an aseptic atmosphere continuously or in a pipeline; continuously filling the resulting liquid mixture into a container in an aseptic atmosphere and sealing it; and dipping said sealed container into a water tank heated to 70.degree. to 95.degree. C for 20 to 60 minutes in order to coagulate the mixture.

Affiliated with

Also associated with

Rating

Method of manufacturing an aseptic soya bean curd does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of manufacturing an aseptic soya bean curd, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of manufacturing an aseptic soya bean curd will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-149365